Appetizers / Soups / Salads

Mushroom Spinach Quiche takes 20 minutes to prepare.

Mushroom Spinach Quiche takes 20 minutes to cook.

Mushroom Spinach Quiche makes 6 servings.

The ingredients for Mushroom Spinach Quiche are:

1/6th of a box of Pepperidge Farm frozen puff pastry, rolled slightly and cut into 8 strips.

10 oz box frozen spinach, defrosted

small onion, very thinly sliced and caramelized

2 cloves garlic, finely diced

1 cup chopped fresh mushrooms

2 whole eggs

4 egg whites

1oz finely shredded cabot 50% Light cheddar cheese

2 slices low fat turkey bacon, chopped small

2 tsp olive oil

10 sprays ICBINB
Salt, pepper, nutmeg.

Here is how you make Mushroom Spinach Quiche:

Preheat oven to 400. Defrost 1/6th of a box of Pepperidge Farm frozen puff pastry, roll slightly and cut into 8 strips.Defrost 10 oz box frozen spinach. Drain well.In a small pan cook in 1 tsp olive oil until crisp, 2 slices low fat turkey bacon, chopped small.Small onion, very thinly sliced and caramelized in pan with 1 tsp olive oil, takes 15 minutes or so. After onions go for about 8 minutes add the 1 cup chopped fresh mushrooms. once the onions are well caramelized add 2 cloves garlic, finely diced, and the drained defrosted spinach. Mix in crisp bacon last.Combine in a bowl, 2 whole eggs, 4 egg whites, salt and pepper and a dash of nutmeg.Pour mushroom/spinach/etc mix into a pie dish. Top with the egg mixture. Sprinkle with the 1oz finely shredded cabot 50% Light cheddar cheese.Top with the 8 pastry strips, criss crossed. Spray with ICBINB Spray.Cook until pastry is crisp and eggs are firm. (15-20 minutes)Number of Servings: 6Recipe submitted by SparkPeople user STEPHINATOR.

The nutritional information for Mushroom Spinach Quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 119.6

• Total Fat: 6.8 g
• Cholesterol: 77.5 mg
• Sodium: 304.8 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 1.5 g
• Protein: 9.0 g